Red Velvet Pound Cake Redux
Matt and Ted Lee have a fresh take on Southern classics in their new culinary tribute to Charleston, “The Lee Bros. Charleston Kitchen” (Clarkson Potter, 2013). This recipe is a combination of their scrumptious Red Velvet Cake and Paula Deen’s Red Velvet Pound Cake.
2 sticks butter, room temperature
1/2 cup vegetable shortening
3 cups granulated sugar
One 1 ounce bottle red food coloring
2 teaspoons vanilla extract
3 cups cake flour
1/8 cup cocoa powder
1/4 teaspoon salt
1 cup milk
2 tablespoons orange zest
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Combine butter, shortening and sugar and cream together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in food coloring and vanilla. Stir together flour, cocoa and salt; add to creamed mixture alternating between flour and milk, beating well. Stir in orange zest. Pour batter into pan and bake approximately 1 hour and 20 minutes, until toothpick inserted in cake comes out clean. Cool in pan 10 minutes then turn out onto rack to cool completely. Make frosting.
2 3-ounce packages cream cheese, room temperature
1 stick butter, room temperature
1 teaspoon vanilla
1 pound confectioner’s sugar, sifted
1 – 2 tablespoons milk, if needed
Combine cream cheese and butter, mixing until smooth. Stir in vanilla, combining well. Gradually add sugar, beating until creamy. If necessary add a little milk and mix well to reach desired consistency. Adapted from recipes in “The Lee Bros. Charleston Kitchen” and “Paula Deen’s Kitchen Classics.”
If you go
WHAT: Book review and tasting.
WHEN: 10:30 a.m. to 1 p.m. Friday.
WHERE: St. Paul United Methodist Church, 2130 W. Okmulgee Ave.
COST: $7, which includes book review, recipe tasting, punch, book sales and bake sale. Tickets available at the door.
INFO: (918) 687-7571.